📝 About This Recipe
Transport your senses to the heart of Lombardy with this luxurious, vibrant Risotto alla Milanese. Traditionally labor-intensive, this pressure-cooked version achieves that signature 'all'onda' creaminess and deep golden hue from premium saffron in a fraction of the time. It is a sophisticated masterpiece where the floral notes of saffron meet the rich, savory depth of beef marrow and aged Parmesan.
🥗 Ingredients
The Saffron Infusion
- 1/2 teaspoon Saffron threads (high quality, crushed slightly)
- 1/4 cup Warm beef broth (taken from the total broth amount)
The Risotto Base
- 2 cups Arborio or Carnaroli rice (do not rinse the rice)
- 4 cups Beef broth (low sodium, high quality)
- 1/2 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 4 tablespoons Unsalted butter (divided into two 2-tbsp portions)
- 1 large Shallot (very finely minced)
- 1 tablespoon Beef bone marrow (optional, for traditional authenticity)
- 1 tablespoon Extra virgin olive oil
- 1/2 teaspoon Kosher salt (adjust to taste)
The Mantecatura (Finishing)
- 3/4 cup Parmigiano-Reggiano (freshly grated)
- 2 tablespoons Cold unsalted butter (cubed)
- 1/4 teaspoon Freshly cracked black pepper
👨🍳 Instructions
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1
Place the crushed saffron threads in a small bowl with 1/4 cup of warm beef broth. Let it steep for at least 10 minutes to extract the full color and aroma.
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2
Set your Instant Pot to the 'Sauté' function on the medium/normal setting. Add 2 tablespoons of butter, the olive oil, and the beef marrow (if using).
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3
Once the butter is foaming, add the minced shallots. Sauté for 2-3 minutes until translucent and soft, but do not let them brown.
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4
Add the rice to the pot. Stir constantly for 2 minutes to 'tostatura' or toast the grains. The edges should become translucent while the center remains white.
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5
Pour in the white wine to deglaze the pot. Use a wooden spoon to scrape any browned bits off the bottom. Simmer until the wine has almost completely evaporated.
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6
Pour in the remaining beef broth and the steeped saffron liquid. Stir once to combine and ensure no rice is sticking to the bottom.
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7
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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8
Cancel the Sauté function and select 'Manual' or 'Pressure Cook' on High Pressure for exactly 6 minutes.
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9
When the cooking time is up, perform a 'Quick Release' by carefully moving the valve to the 'Venting' position. Wait for the float valve to drop before opening.
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10
Open the lid. The risotto may look slightly soupy—this is perfect. Stir vigorously for 1 minute to release the starches and create creaminess.
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11
Perform the 'Mantecatura': Add the cold cubed butter and the grated Parmigiano-Reggiano. Stir energetically until the cheese and butter are fully emulsified.
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12
Taste and adjust seasoning with salt and black pepper. If the risotto is too thick, add a splash of warm broth or water to reach the 'all'onda' (wavy) consistency.
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13
Let the risotto rest for 2 minutes in the pot with the lid off before serving on warmed flat plates.
💡 Chef's Tips
Always use starchy short-grain rice like Arborio or Carnaroli; long-grain rice will not produce the necessary creaminess. Never rinse your risotto rice, as the surface starch is essential for the thick, silky sauce. Ensure your broth is at least room temperature or warm before adding it to the pot to prevent the pressure cooker from taking too long to come to pressure. For the best flavor, use real Saffron threads rather than powder, and avoid 'Safflower' which provides color but no flavor. If you don't have beef marrow, you can substitute with an extra tablespoon of butter, though the marrow provides the authentic Milanese depth.
🍽️ Serving Suggestions
Serve as the traditional accompaniment to Osso Buco (braised veal shanks). Pair with a crisp, dry Italian white wine like Gavi di Gavi or a light-bodied red like Barbera. Garnish with a few extra saffron threads or a sprinkle of gremolata for a bright citrus finish. Serve on a flat plate rather than a bowl; tap the bottom of the plate so the risotto spreads out evenly in a perfect circle. Add a side of roasted asparagus or sautéed spinach for a pop of green against the gold.